# – Pour the boiling water into it. Stir till powder is all dissolve. Mixture will be very thick, it is normal.

# – Add the orange marmalade and stir again till combined.

# – Pour the jelly mixture into a tray.

# – Chill it in the fridge for a minimum of 4 hours.

# – In the meantime, simmer some water in a pot and put a heat proof bowl over it, making sure the water doesn’t touch base of bowl. Beat the sugar and eggs in the bowl until pale and fluffy. It will take about 4-5 minutes.

# – Then, gradually add the sifted flour while still beating the mixture.

# – Pour the batter into a non-stick 12 hole muffin tin, each to about 0.5cm thick. If you don’t have non-stick, make sure the tin’s properly greased and coated with a light dusting of flour.

# – After baking, allow to cool slightly and remove the cakes with a rubber spatula.

# – Leave them on a rack to cool down completely.

# – When ready to assemble the jaffa cakes, melt the chocolate in a microwave at medium heat for 30 seconds. The chocolate will still look quite solid after you take them out of the microwave but as soon as you stir it, it will become gooey & glossy :)

# – Scoop up some jelly that you’ve made earlier and spread it onto the cakes.

# – Like this.

# – Then, pour the melted chocolate all over the cakes. Chill in the fridge till the chocolate set, about 1/2 hour will do.

# – Eat the jaffa cake.

Obviously, these taste much better than the store-bought stuff. At first I thought 12 were too little, but they lasted between two of us for about a week. You can just eat one and be very satisfied :) Otherwise, multiply the recipe to your liking…hehe.